Abstract

Garlic (Allium sativum) has played an important medicinal role in human history. We analyzed the ability of high dosage garlic administered per orally (PO) or via intraperitoneal (IP) route to act on brain antioxidant status in rats. In this organ, PO garlic is antioxidant as it decreased malondialdehyde (MDA), hydrogen peroxide (H₂O₂) and lactate dehydrogenase (LDH) levels. As a confirmation, oral garlic increases antioxidant enzyme activity as catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD). IP garlic is pro-oxidant as revealed by high MDA, H₂O₂ and LDH levels. However, IP garlic decreases CAT and SOD activities but unexpectedly it has no effect on POD activity. Garlic also increases brain free iron level whatever its mode of administration however this increase is more important with IP way than PO. In conclusion, in the brain, high garlic dosage is safer when orally administered; these effects are free iron mediated and organ specific. 

Key words: Garlic, brain, redox status, administration route, lipoperoxidation, free iron,hydrogen peroxide, antioxidant enzymes.

Abbreviation

IP, Intraperitoneal; PO, per orally; MDA, malondialdehyde; LDH, lactate dehydrogenase; CAT, catalase; POD, peroxidase; SOD, superoxide dismutase; ROS,reactive oxygen species; TBA, 2-thiobarbituric acid; BHT, 2,6,-di-tert-butyl-4-hydroxy-tolu ene; TCA, trichloroacetic acid; UV, ultraviolet; NADH, nicotinamide adenine dinucleotide hydride.